CookEat Recipe
Sausage Cakes
Fifteen skinned country sausages reshaped into six cakes. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2776. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use raw country pork sausages and rendered pork lard. Remove casings, divide the same full force into six equal cakes and cook the raw meat fully beyond the short per-side guide as needed; no extra binder is added. Limites : Sausage unit masses, casing loss, cake diameters and flour/lard uptake remain unknown. Fifteen sausages make six source cakes.
Method
Steps
Step 1
Remove casings from FIFTEEN raw country pork sausages. Mix all meat with HALF teaspoon freshly chopped chives and TWO saltspoons white pepper. Divide the full force into SIX equal parts.
Step 2
On a lightly floured surface form balls and flatten to QUARTER-inch thickness BEFORE frying; final diameter is unspecified.
Step 3
Heat TWO tablespoons rendered pork lard. Arrange cakes side by side and fry for FIVE minutes EACH side as guides, continuing until the raw pork cakes are fully cooked. Lift onto a hot dish and serve.
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